Mutton Pop Corn

Ingredients list for Mutton Pop Corn

• 200 grams Boneless mutton , cut into 1/2 inch pieces
• to taste Salt
• a pinch Sugar
• 1/2 teaspoon Black peppercorns , crushed
• 1 teaspoon Fresh mint leaves , chopped
• 2 teaspoons Lemon juice
• 2 teaspoons Raw papaya paste
• 1/2 teaspoon Paprika powder
• 2 teaspoons Ginger-garlic pase
• 1 tablespoon Cornflour
• Coating 1
• 1/2 cup Refined flour (maida
• 1/4 teaspoon Salt
• 1/4 teaspoon Paprika powder
• Coating 2
• 2 Eggs
• 1/8 teaspoon Salt
• Coating 3
• 1 cup Panko breadcrumbs
• 1/4 teaspoon Salt
• 1/4 teaspoon Black peppercorns , crushed
• 1/4 teaspoon Paprika powder
• 1/2 teaspoon Dried mint leaves
• to deep fry Oil
• To serve
• as required Tomato ketchup

Method

1. Take mutton pieces in a large bowl, add salt, sugar, crushed black peppercorns, mint leaves, lemon juice, green papaya paste, paprika powder, ginger-garlic paste, and corn flour and mix well. Keep the mutton in the refrigerator to marinate for 1 hour.
2. To make coating 1, take refined flour on a plate, add salt and paprika powder and mix well.
3. To make the coating 2, break in the eggs into a bowl, add salt and beat with a fork.
4. To make the coating 3, take panko breadcrumbs on another plate, add salt, crushed black peppercorns, paprika powder and dried mint leaves and mix well.
5. Heat sufficient oil in a kadai on medium heat.
6. Coat each mutton piece in the refined flour mixture, dip into egg mixture and roll in the panko breadcrumbs mixture. Gently slide, a few at a time, into the hot oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper.
7. Transfer the mutton pop corns into a serving bowl and serve hot with tomato ketchup.